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A plate filled with creamy kielbasa pasta, garnished with dried parsley. The plate is surrounded by a fork and knife, garlic bulbs and shallots.

Creamy Kielbasa Pasta with Mushrooms and Ricotta

A rich yet easy weeknight pasta featuring smoky kielbasa, mushrooms, and a velvety ricotta sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 484 kcal

Equipment

  • knife
  • cooking pan
  • skillet

Ingredients
  

  • 10 oz spaghetti (regular or whole wheat)
  • 16 oz mushrooms (cleaned and sliced)
  • 2 cloves garlic (minced)
  • 2 shallots (finely chopped)
  • 1 kielbasa sausage (sliced in half moons)
  • 2 tablespoon tomato paste
  • 2 tablespoon sweet paprika (or smoked paprika)
  • ¾ cup ricotta cheese
  • ¼ cup heavy cream
  • ¼ cup pasta water (if needed)
  • 2 tablespoon olive oil
  • salt and black pepper (to taste)
  • fresh parsley (for garnish)

Instructions
 

  • Cook 10 oz spaghetti in a large pot of salted water according to package directions. Reserve ¼ cup of pasta water before draining.
  • In a large skillet, heat 2 tablespoon olive oil over medium heat. Add 2 cloves garlic, 2 shallots, and 16 oz mushrooms. Sauté for about 5 minutes until softened.
  • Stir in 2 tablespoon tomato paste and 2 tablespoon sweet paprika; cook for 1 minute.
  • Add ¾ cup ricotta cheese, ¼ cup heavy cream, and about ¼ cup of pasta water if you feel the sauce is too thick. Stir until smooth and creamy.
  • Add sliced kielbasa to the pan and let it heat gently for 5 minutes.
  • Season generously with salt and pepper.
  • Toss in the cooked pasta and stir until everything is evenly coated. Garnish with parsley and serve immediately.
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Notes

  • Storage: Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of water or cream to loosen the sauce.
  • Add-ins: For extra veggies, stir in caramelized onions, spinach, or peas.